Bucatini Chicken Caesar Pasta Recipe – Better than a Salad!

Ingredients

• 1 large, or 2 small chicken breasts
• Olive oil
• Dijon mustard
• Kosher salt & coarse ground black pepper
• 1 tablespoon butter
• 1/3 cup panko breadcrumbs
• 1/4 teaspoon garlic powder
• 2 ounces parmesan cheese, grated plus extra for serving
• Juice of 1/2 lemon
• 1.5 tablespoons Dijon mustard
• 1 egg
• 1 teaspoon Worcestershire
• 1/2 pound pasta: bucatini, spaghetti, fettucini, linguini - whatever you like
• 1 tablespoon garlic paste
• 1 tablespoon anchovy paste
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon fresh black pepper
• Heat butter over medium high heat in a small pan, and when melted add the panko and garlic powder - cook, stirring often until browned and crispy - set aside
• In a bowl combine parmesan, lemon juice, 1.5 tablespoons of Dijon, the egg and Worcestershire - whisk well and set aside
• Start cooking your pasta, but about a minute less than the package says
• Slowly stir about 1/3 cup of the cooking pasta water into the parmesan & lemon juice combo - mix well then add to the pan stirring to combine into a sauce
• Take the pasta out of the pot and add to the pan, mixing well to coat with the sauce - now you can add a little more pasta water at a time to get the sauce to the consistency you like
• When it's there, plate (or bowl), top with more parmesan, some breadcrumbs and finally chicken cut up however you like
• Buon appetito!